Halibut and White Bean Croquettes with Saffron Aioli

 

INGREDIENTS

Saffron Aioli

  • ½ tsp (2.5 ml) saffron threads

  • ½ tsp (2.5 ml) smoked paprika

  • 1 clove garlic, lightly smashed

  • 1 lemon, zest only

  • ¾  cup (180 ml) mayonnaise, homemade or store bought

Croquettes

  • 2 tbsp (30 ml) olive oil

  • 2 x 6 oz (340 g) Wild Pacific Halibut filets

  • 2 tbsp (30 ml) chopped fresh parsley

  • 2 tsp (10 ml) capers, roughly chopped

  • ¼ cup (60 ml) lemon juice

  • 2 tsp (10 ml) minced garlic

  • 2 tbsp (30 ml) olive oil

  • 2 ½ cups (625 ml) white beans, cooked and drained

  • salt and freshly cracked black pepper to taste

  • 1 cup (250 ml) all purpose flour

  • 3 eggs beaten with 2 tbsp (30 ml) water

  • 2 cups (500 ml) panko


DIRECTIONS

  1. To make the Saffron Aioli, add saffron threads to a mortar and pestle and pour in 2 tsp (10 ml) hot, but not quite boiling water. Let sit for a minute then add paprika, garlic and lemon zest. Grind to a smooth paste then add mayonnaise and stir until combined. This can be made ahead and stored, refrigerated for up to 3 days.

  2. Preheat a heavy bottom frying pan over medium heat and warm 1 tbsp (15 ml) olive oil. Add Wild Pacific Halibut and cook 3 to 4 minutes per side then remove from pan and mix gently with parsley, capers and lemon zest, leaving halibut in large flakes.

  3. In the same pan over medium-low heat, add remaining 1 tbsp (5 ml) olive oil and garlic, sauté for 30 seconds, then stir in white beans. Cook until beans are slightly warmed, then crush lightly with a potato masher or the back of a fork. Fold in halibut mixture and season to taste. The mixture should come together when squeezed gently. If too wet to hold its shape, add a bit of panko, one tablespoon at a time until it comes together and if too crumbly add an egg yolk.

  4. Divide mixture into 12 even portions and shape into patties or croquettes. Transfer to refrigerator and chill briefly. Lightly coat each with flour then dip in beaten egg mixture and roll in bread crumbs.

  5. Air fry for 15-20 minutes, or deep fry 4-5 minutes 350 F (175 C) until golden and crispy on the outside and heated to an internal temperature of 158 F (70 C). Breaded croquettes can be made ahead and kept, loosely covered in the refrigerator up to 24 hours, until ready to cook,

  6. Serve warm or room temperature with lemon wedges and Saffron Aioli.

Makes: 12 Croquettes
Total Time:  50-55 minutes
Cook Time: 15 minutes
Prep Time: 35-40 minutes

Recipe copyright ©2025. All rights reserved. Featured with permission.

March 2025

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

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